Part 2 Menu Pricing For Profit How Much To Charge For Catering

[@cateringbusiness]

Guys, get a $100 credit on Thumbtack when you sign up here: www.thumbtack.com/pro/referral/o5n66ojg0 Start your catering business

[@victoriachanel2493]

Do you have a new formula for menu pricing in this new normal post Pandemic times? Example: if a beef item cost me $5.00 from my distributor, what formula would I use to correctly menu price it? Thanks!

[@cateringbusiness]

Yes, generally you want a good cost percent within a range. I go into detail with this in my most viewed video ill link below. I have an easy to use spreadsheet I will let you have free of you sign up for the free training. First, try the following video, then sign up and get a copy of the spreadsheet. m.kzbin.info/www/bejne/Z2SnZnugnK6Jppo

[@cateringbusiness]

When it comes to post COVID pricing, the percentages will stay the same, the pricing will not. I have an article on post COVID pricing awaiting publication in a major magazine but generally the important thing to do is RE COST EVERYTHING. Do the math, all pricing has changed but the percentages have not.

[@cateringbusiness]

And the simple answer... (price per portion of beef + $3 or $4 for sides and sauce ) X 4 = selling price at 25% food cost